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the Debuyere carbon steel frying pan is anything but thin ;-) It's a great pan too.
I think I fell in love with the new frying pan, it 'magically' loses it's magnetic properties over 250'C so burning on an induction stove is not an issue (which it is with the carbon Debuyere I recently discovered)
Maybe they used an unscientific way.Can’t think of any scientific way to do that
I think a lot of people prefer thin carbon steel pans exactly because they seem to send all of the heat straight into the food pretty much instantly. That's a good feature - until it isn't.
IMO the right tests to do on a pan are cooking what you want to cook. If there's a difference but you don't notice it while cooking, and the dish turns out the same, then to me that's a "no-difference difference".And even if it does is that a problem? That I don't know.
Material | Curie temperature (K) |
---|---|
Iron (Fe) | 1043 |
Cobalt (Co) | 1400 |
Nickel (Ni) | 627 |
Gadolinium (Gd) | 292 |
Dysprosium (Dy) | 88 |
Manganese bismuthide (MnBi) | 630 |
Manganese antimonide (MnSb) | 587 |
Chromium(IV) oxide (CrO2) | 386 |
Manganese arsenide (MnAs) | 318 |
Europium oxide (EuO) | 69 |
Iron(III) oxide (Fe2O3) | 948 |
Iron(II,III) oxide (FeOFe2O3) | 858 |
NiO–Fe2O3 | 858 |
CuO–Fe2O3 | 728 |
MgO–Fe2O3 | 713 |
MnO–Fe2O3 | 573 |
Yttrium iron garnet (Y3Fe5O12) | 560 |
Neodymium magnets | 583–673 |
Alnico | 973–1133 |
Samarium–cobalt magnets | 993–1073 |
Strontium ferrite | 723 |
Apparently there have been relatively recent experiments with various gadolinium alloys, specifically for the purpose of manipulating Curie temperatures. Sounds possible to me, but I don't know metals.Curie temperature of materials[2][3][4]
Material Curie
temperature (K)Iron (Fe) 1043 Cobalt (Co) 1400 Nickel (Ni) 627 Gadolinium (Gd) 292 Dysprosium (Dy) 88 Manganese bismuthide (MnBi) 630 Manganese antimonide (MnSb) 587 Chromium(IV) oxide (CrO2) 386 Manganese arsenide (MnAs) 318 Europium oxide (EuO) 69 Iron(III) oxide (Fe2O3) 948 Iron(II,III) oxide (FeOFe2O3) 858 NiO–Fe2O3 858 CuO–Fe2O3 728 MgO–Fe2O3 713 MnO–Fe2O3 573 Yttrium iron garnet (Y3Fe5O12) 560 Neodymium magnets 583–673 Alnico 973–1133 Samarium–cobalt magnets 993–1073 Strontium ferrite 723
take your pick, I just hope they did not go for one of the more scary ones
I should clarify that I think special tests have their place in the right context. I think the right context is having all the testing equipment and doing all the tests on lots of pans, while taking notes and making your results reproducible - basically becoming "that pan testing guy", so that what you find out isn't just an isolated data point.And even if it does is that a problem? That I don't know
I should clarify that I think special tests have their place in the right context. I think the right context is having all the testing equipment and doing all the tests on lots of pans, while taking notes and making your results reproducible - basically becoming "that pan testing guy", so that what you find out isn't just an isolated data point.
I don't want to do that, so if I'm interested I look at the results of the people who do.
Pans are IMO easier to choose than knives, because while a bad knife ruins your kitchen experience, a bad pan directly ruins your food. People who only know poor-quality knives can still make excellent food with difficulty; people who only know poor-quality pans are in bigger trouble. So for pans, consulting a few people who make really good food and copying their choices is good enough for (almost) anyone. In contrast, we all know there are some pretty good cooks who have got by without learning much about choosing knives. (And people like Pépin who seem to visualize the correct result so strongly that in their hands any pointed stick will be forced to act like a knife. )
But what they say they like to use can generally be trusted, that's what I was trying to get at. (Unless they're being paid to say it)Have you ever seen the pans on stoves in high paced kitchens? Even high-end kitchens? Diners? They are often bent, warped, rickety handles, super thin, etc. They seem to get by.
Pans are IMO easier to choose than knives, because while a bad knife ruins your kitchen experience, a bad pan directly ruins your food.
Have you ever seen the pans on stoves in high paced kitchens? Even high-end kitchens? Diners? They are often bent, warped, rickety handles, super thin, etc. They seem to get by.
Stove choice matters a lot too. I'd bet that professional kitchens have a lot more power and the heat source (gas) is a lot more uniform than the majority of home kitchens. The pace of cooking probably matters as well. I know I can warp pretty much any pan I want by deglazing at too high of temperatures. I can afford to wait for my pan to cool, but a pro-cook might not. Cost might be another factor: replacing a cheap pan 10 times is cheaper than replacing a good pan twice.
For a home cook, I think you should pick cookware based on your stove and the kinds of food you want to make / the style of food you want to cook. With my induction stove, when I want even heat and high heat capacity for stir fry I choose demeyere. For the same purpose on my outdoor grill, I have a thick vollrath aluminum pan. I could use cast iron, but a 14'' cast iron pan sounded too heavy.
I like my Debuyere carbon 12-inch pan very much but it does show hot spots on my gas range which I don't seem to see on my new All Clad D5 10-inch pan. I wish I had remote temperature gage so I could see if both pans come up to the same temperature. I wonder if you add all that shielding that maybe the pan will run at a lower temperature. And even if it does is that a problem? That I don't know.
I’m live in CH, induction country.for induction, is it fair to surmise that the posts on this thread recommend All Clad for induction stoves. I don’t want to hijack the OP’s thread, but urgent need to buy a new pan- currently I have and 1 good all clad and an amazing Mauviel with a cast iron handle - incredibly heavy and great on gas. But useless here in induction-centric CH - just sits in the basement
Is there a better induction alternative to All Cladnstainless?
@MarcelNL with his recent mention of Demeyere ControlInduc - which loses its ability to absorb induction energy when the pan reaches overheating temperature - is certainly very interesting. I believe his is non-stick but I think they're available without that too. I don't know whether any special cooking techniques are "regulated out of existence" by this prevention of overheating, which is said to cut off the heat around 250°C.I’m live in CH, induction country.for induction, is it fair to surmise that the posts on this thread recommend All Clad for induction stoves. I don’t want to hijack the OP’s thread, but urgent need to buy a new pan- currently I have and 1 good all clad and an amazing Mauviel with a cast iron handle - incredibly heavy and great on gas. But useless here in induction-centric CH - just sits in the basement
Is there a better induction alternative to All Cladnstainless?
@MarcelNL with his recent mention of Demeyere ControlInduc - which loses its ability to absorb induction energy when the pan reaches overheating temperature - is certainly very interesting. I believe his is non-stick but I think they're available without that too. I don't know whether any special cooking techniques are "regulated out of existence" by this prevention of overheating, which is said to cut off the heat around 250°C.
All they need now is to reconsider the name. It looks funny on a computer screen where l and I look similar, plus it introduces this strange fantasy character Controlling Duck who is waiting and watching for his chance to take over the kitchen.yeah that is a non stick pan (Teflon based coating, they say it'll last at least 5 years so I am storing the receipt) and I have to say that I was sceptical at buying but absolutely adore the pan.
Maybe they could call it "I'm Hot And I'm Not Crazy - It's Safe To Take Me Home"they did, it's called inducontrol....I now see, not that THAT is any better
I use induction and I love my Fissler pots and pans. I'm gradually adding more to my collection. They work great on induction. Fissler should definitely be among the pans you consider.I’m live in CH, induction country.for induction, is it fair to surmise that the posts on this thread recommend All Clad for induction stoves. I don’t want to hijack the OP’s thread, but urgent need to buy a new pan- currently I have and 1 good all clad and an amazing Mauviel with a cast iron handle - incredibly heavy and great on gas. But useless here in induction-centric CH - just sits in the basement
Is there a better induction alternative to All Cladnstainless?
I’m live in CH, induction country.for induction, is it fair to surmise that the posts on this thread recommend All Clad for induction stoves. I don’t want to hijack the OP’s thread, but urgent need to buy a new pan- currently I have and 1 good all clad and an amazing Mauviel with a cast iron handle - incredibly heavy and great on gas. But useless here in induction-centric CH - just sits in the basement
Is there a better induction alternative to All Cladnstainless?
I use induction and I love my Fissler pots and pans. I'm gradually adding more to my collection. They work great on induction. Fissler should definitely be among the pans you consider.
I don't really see the point of that ControlInduc stuff from deMeyere. Looks too much like it's catering to incompetent housewifes or something. It's been on the market for a while so I guess it probably works as advertised... I just don't really see the added value. I guess you could use it to stretch to keep you from burning your teflon but personally I think buying expensive teflon pans is a waste; in the end they're still a disposable product that won't last. Better off shopping in the bang-for-your-buck category for those.
I get that you like the copper, but what have you personally done with it that you couldn't have done with your other pans?I can only say copper.
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